Ingredients
Scale
- 18 large eggs
- 1/2 cup whole milk or heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 2 cups fresh baby spinach, roughly chopped
- 1/2 small red onion, finely minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Non-stick cooking spray or butter for greasing
Instructions
- Step 1: Preparation and Preheating: Preheat your oven to 375°F (190°C). Generously grease a standard 18×13 inch rimmed sheet pan (half-sheet pan) with non-stick spray or butter. For even easier removal, line the pan with parchment paper and then spray the paper. Finely dice your bell peppers and onion, and chop the spinach so the veggies distribute evenly throughout the eggs.
- Step 2: Mixing and Assembly: In a large mixing bowl, crack all 18 eggs. Whisk them vigorously until the yolks and whites are fully combined and slightly frothy. Whisk in the milk, salt, pepper, and garlic powder. Scatter the diced peppers, onions, chopped spinach, and shredded cheeses directly onto the prepared sheet pan. Pour the egg mixture over the vegetables and cheese. Use a fork to gently move the ingredients around so they are evenly spread across the entire surface of the pan.
- Step 3: Baking and Slicing: Carefully place the sheet pan in the center rack of the oven. Bake for 20 to 25 minutes, or until the eggs are set in the middle and the edges are slightly golden brown. Do not overbake, or the eggs will become rubbery. Remove from the oven and let it cool for 5 minutes. Use a knife or a pizza cutter to slice the eggs into 12 even squares. Serve immediately or store for later use.
- Cook Time: 40 minutes